Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
Xiaoying Luo, Kang Huang, Yali Yu, Yang Qin, Huifang Yang, Shanbai Xiong, Yueqi An, Yang Hu
Topics & Concepts
ChemistryOdorAromaLiquid nitrogenFood scienceLipid oxidationIntermolecular forceNitrogenFlavorIce crystalsChromatographyChemical engineeringOrganic chemistryMoleculeAntioxidantPhysicsOpticsEngineeringMeat and Animal Product QualityMicroencapsulation and Drying ProcessesBiochemical effects in animals